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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole with fork-tender steak chunks and thin potato slices baked in a creamy, cheddar-ready sauce. Layers cook set-and-forget in the crockpot until the potatoes are tender and the steak turns fall-apart, then melted cheddar crowns the top.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chuck steak
  • 2 lb chuck steak
Potatoes
  • 4 large russet potatoes peeled and sliced thin
Onion
  • 1 medium onion sliced
Garlic
  • 4 clove garlic cloves minced
Cream base
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup beef broth
  • 0.5 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • salt and black pepper to taste to taste
Cheddar topping
  • 2 cup sharp cheddar cheese shredded
Garnish
  • fresh chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Season the steak and mix the creamy sauce
  1. Season the steak cubes generously with garlic powder, smoked paprika, salt, and pepper, so every piece is coated. Let the seasoning sit while you mix the sauce.
  2. Whisk cream of mushroom soup, beef broth, sour cream, garlic, salt, and pepper together until smooth and pourable. The mixture should look creamy and evenly combined.
Layer in the crockpot
  1. Layer half the potato slices in the bottom of the crockpot, then top with half the onions and half the steak. Spread into an even layer so the potatoes cook through.
  2. Pour half the soup mixture over the first layer, then repeat with remaining potatoes, onion, steak, and soup mixture. Finish by covering the top layer with sauce for moisture.
Slow cook
  1. Cook on low for 7–8 hours or high for about 4 hours until the potatoes are tender and the steak is fall-apart. Look for soft, easily pierced potato slices and gravy-like sauce bubbling around the edges.
Melt cheddar and serve
  1. Top with shredded cheddar, cover, and heat for 10 minutes to melt. The cheese should turn glossy and fully melt across the surface.
  2. Garnish with fresh chives and serve immediately. The chives add a fresh, green finish over the creamy casserole.

Notes

For cleaner slicing and more even cooking, keep the potato slices consistently thin and spread them in the pot with minimal gaps. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a covered dish at 325°F until warmed through. Freezing is not recommended because the potatoes and sour cream base can soften after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar while keeping the same layering method.